TOOLKITS

MIXING BOWL, MARISA (flexible spatula), EGG SEPARATOR, SPRING-BEATER, GRADUATED PITCHER, BAIN-MARIE, CITRUS GRATER, CAKE RING, DOUGH SCRAPER, GLOVE, SUGAR SIFTER

Ingredients
2 g salt
2 lemons' grated peel
225 g sugar,
270 g eggs (5 and ½ eggs)
150 g egg yolks (7 egg yolks and ½)
135 g white flour for biscuits
60 g potato starch
3 g baking powder
90g butter
Powdered sugar as needed

Method
Warm eggs, sugar, salt and the lemon rind up to 55 °C in the Bain-Marie, stirring with a whisk. Whip the compound in a planetary mixer at speed 3 for about 10 minutes. When the mass is well whipped up, slowly blend in the egg yolks until the dollop is stable. Process for 4 more minutes. By means of the Marisa, add in white flour, baking powder and potato starch, all of which previously sifted twice. Gently blend in the butter, just melted at 40 °C. Put the mixture in rings buttered and dusted with flour, filling up to an abundant 2/3 of the height of the mould. Bake at 190 °C for 22/24 minutes. The cake can be presented just sprinkled with powdered vanilla sugar or filled with two layers of cream pastry of excellent quality, once more dredging it with vanilla powdered sugar, or used as a base for soaked cakes.